Evaluation of the thermal diffusivity of vegetable oils during frying by Thermal Lens Spectrometry
Grupo de Espectroscopia Óptica e Fototérmica, Universidade Estadual de Mato Grosso do Sul, CP 351, CEP, 79804-970 Dourados, MS, Brazil
2 Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências, Letras e Ciências Exatas, Universidade Estadual Paulista, Rua Cristóvão, Colombo 2265, CEP, 15054-000 S.J. do Rio Preto, SP, Brazil
3 Grupo de Estudos dos Efeitos Fototérmicos, Universidade Estadual de Maringá, Av. Colombo 5790, CEP, 87020-900 Maringá, PR, Brazil
Corresponding author: firstname.lastname@example.org
In this work we report on the use of the Thermal Lens method to verify the evolution of the thermal diffusivity of sunflower and soybean vegetable oils utilized in preparation of twenty five snacks portions. Our results show that the thermal diffusivity for sunflower oil does not change between 1 and 25 portions of fried snacks. By another hand, the soybean thermal diffusivity exhibits a little decrease for higher portion of fried snacks, indicating that for this oil the triglyceride level is reduced as a degradation process.
© EDP Sciences, Springer-Verlag, 2008